EFFECT OF THE ADDITION OF DIFFERENT DIETARY FIBER AND EDIBLE CEREAL BRAN SOURCES ON THE BAKING AND SENSORY CHARACTERISTICS OF CUPCAKES, ORIGINAL PAPER

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LEBESI D.M.; TZIA C.

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Journal Paper

Paper Information

Journal: FOOD AND BIOPROCESS TECHNOLOGY Year:2009 | Volume:4 | Issue:5 Page(s): 710-722

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Title

EFFECT OF THE ADDITION OF DIFFERENT DIETARY FIBER AND EDIBLE CEREAL BRAN SOURCES ON THE BAKING AND SENSORY CHARACTERISTICS OF CUPCAKES, ORIGINAL PAPER

Author(s)

LEBESI D.M. | TZIA C. | Issue Writer Certificate

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Not Registered.

Abstract

Cites

THE EFFECTS OF USING MOLASSES AS A REPLACEMENT FOR SUGAR ON DOUGH PROPERTIES AND VOLUME AND COLOR OF SHORTENED CAKE

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APA: Copy

LEBESI, D.M., & TZIA, C.. (2009). EFFECT OF THE ADDITION OF DIFFERENT DIETARY FIBER AND EDIBLE CEREAL BRAN SOURCES ON THE BAKING AND SENSORY CHARACTERISTICS OF CUPCAKES, ORIGINAL PAPER. FOOD AND BIOPROCESS TECHNOLOGY, 4(5), 710-722. SID. https://sid.ir/paper/607729/en

Vancouver: Copy

LEBESI D.M., TZIA C.. EFFECT OF THE ADDITION OF DIFFERENT DIETARY FIBER AND EDIBLE CEREAL BRAN SOURCES ON THE BAKING AND SENSORY CHARACTERISTICS OF CUPCAKES, ORIGINAL PAPER. FOOD AND BIOPROCESS TECHNOLOGY[Internet]. 2009;4(5):710-722. Available from: https://sid.ir/paper/607729/en

IEEE: Copy

D.M. LEBESI, and C. TZIA, “EFFECT OF THE ADDITION OF DIFFERENT DIETARY FIBER AND EDIBLE CEREAL BRAN SOURCES ON THE BAKING AND SENSORY CHARACTERISTICS OF CUPCAKES, ORIGINAL PAPER,” FOOD AND BIOPROCESS TECHNOLOGY, vol. 4, no. 5, pp. 710–722, 2009, [Online]. Available: https://sid.ir/paper/607729/en

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